I was so hopeful--but they don't resemble anything close to doughnuts. Perhaps they should be under a whole wheat muffin category?

Perhaps it was me, but...this recipe just did not work for me. First, the recipe calls for 1 t. salt - divided. Divided? No where does the recipe state where or what amounts to divide it into, or mix it into. Second - In Mary's defense, she calls for 1/4 c. of powdered milk. All I could find was nonfat, so I used that. If there is indeed a powdered full-fat milk product, I'd be hard pressed to find it. A very "eggy", thin donut, almost like a thick pancake. I was looking for something more "cake-like". Even with 2 t. baking powder (it was fresh baking powder), there was still little to no rise. The one other review gave this four stars, so I figured I'd give it a shot (especially since I'm trying to find a decent recipe for my donut pans, and have yet to). I consider myself to be a decent baker. Yes, my oven temperature is on the money. I'm sure these are healthy, but they're very bland and with poor texture. I don't even think a glaze/frosting/10X sugar could save these babies. Sorry.

I used mini-donut pans and the recipe yielded almost 36 donuts. I had to bake them about 15 minutes. The batter was thick and hard to spoon into the pans. Maybe next time I'll stir in some milk, but I don't want to affect the final texture, which was really light and fluffy! The donuts taste great AND are a lot healthier than traditional fried donuts.